Appetizing salad "Assorted" of vegetables for the winter will be your lifesaver on weekdays, when there is no energy at all to prepare numerous dishes for the family, or when unexpected guests are already at threshold. You can easily open a jar with such a blank and serve a snack to the table in a deep plate or salad bowl, and many love the marinade itself very much - it is soaked with bread crumb or lavash.
Various vegetables are used for the salad: tomatoes, bell peppers, cucumbers, onions, carrots, zucchini, etc. The main thing is that they must be available. The easiest way is to prepare a blank of unchanged tomatoes, cucumbers and onions, adding spices and herbs to taste. Assorted salad is stewed in its own juice and canned without sterilization.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Tomatoes - 1 kg
Cucumbers - 0.4 kg
Bulb onions - 2 pcs.
Sugar - 2 tablespoons
Salt - 0.5 tsp
Vinegar 6% - 2.5 tbsp
Vegetable oil - 4 tablespoons
Black peppercorns - 15 pcs.
Step by step recipe:
Prepare ingredients and three 0.5L jars.
To stew vegetables in their own juice, you first need to cook the entire salad in a deep bowl or bowl, mix with spices, and leave for 25-30 minutes to release the liquid.
Wash the tomatoes in water. Cut green cuttings. Slice vegetables in half or quarters.
Wash the cucumbers in water, carefully removing dust and thorns from their surface. Cut the tails off the fruit. Taste each of them, immediately removing any bitter cucumbers if any. Cut juicy vegetables into slices and pour into a container with tomatoes.
Peel the onions, rinse in water and cut in half. Cut into half rings and add to the rest of the cuts.
Stir in salt and black peppercorns, pour in vinegar and vegetable oil.
Mix everything gently and leave at room temperature. Stir a few more times within 25 minutes.
Then put the contents of the container in a saucepan with a non-stick bottom or cauldron and send to the fire. Simmer on moderate heat for about 25-30 minutes, until vegetables are soft.
When the tomatoes release their juice and become soft, and the cucumbers and onions have not yet lost their shape, the salad is ready!
Sterilize jars and lids in any way you like.
Transfer the salad to hot jars, fill each of them with the remaining marinade to the top, and immediately screw the lids back on. Check the workpieces for leaks and leave to cool at room temperature.
Then transfer the jars to storage in the cellar.
Open the blanks in winter and enjoy the summer taste of Assorti vegetable salad!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!